Crumbl Hazelnut Churro Cookies

These Crumbl Hazelnut Churro Cookies combine two of my favorite desserts: Nutella stuffed cookies and churros! The cinnamon and hazelnut combination is seriously so delicious. The Nutella oozes out of the cookie as soon as you take a bite!

I love a good cookie with Nutella! I even have a Nutella Stuffed Chocolate Cookies recipe for you! After trying Crumbl’s Hazelnut Churro Cookies, I knew I needed to add it to my Crumbl Cookie Recipes repertoire. I’ve been on a copycat Crumbl kick recently, so be sure to check out my recent Crumbl Chocolate Cake ft. Heath Cookies recipe, too!

Why This Recipe Works

• Nutella STUFFED churro cookies. These cookies are really packed with Nutella and this is how we do it: Freeze. The. Nutella. By doing this, it makes it so much easier to get the Nutella packed in there. It also helps so the Nutella stays completely covered by the cookie dough. If you don’t freeze the Nutella, it will seep/ooze as you are trying to encase it in the cookie dough.
• Prominent cinnamon flavor. Nutella (or any hazelnut spread for that matter) has a really strong and bold flavor. I really wanted the cinnamon flavor to hold its own in this Nutella churro cookies recipe. To achieve this, we add cinnamon into the cookie dough + in the cinnamon sugar mixture the dough is rolled in. 
• Churro in cookie form. Because we roll the cookie dough in the cinnamon sugar mixture, it really does recall the flavor and smell of a churro! I’m not sure if you’ve ever had a Nutella-filled churro, but that’s essentially what we are making with these churro cookies with Nutella!  

Ingredient Notes

• Nutella: Or any hazelnut spread will do! We’ll freeze the Nutella so we can get a good chunk of it in the center of the cookies without it spilling out.
• Cinnamon: To really bring out the cinnamon flavor, the cinnamon is in the cookie dough + in the sugar coating the dough is rolled in. 
• Unsalted Butter: Softened to room temperature, if using salted butter reduce the salt in the recipe to 1/2 teaspoon
• Light Brown Sugar: Since this is a sugared type of cookie dough, we want to use the light brown sugar so the cookies have a lighter color and flavor. Dark brown sugar has a richer molasses flavor and a darker color. 
• Cornstarch: The cornstarch is a little cookies secret! It attaches to the liquid in the cookie dough and makes it so the cookies don’t spread as much. It also helps tenderize the cookie so it’s extra soft.
• Baking Soda + Baking Powder: These our the leavening agents for the cookies. The baking soda (a base) will activate when combined with an acid (in our case, the brown sugar). The baking powder will react on its own when combined with liquid. 

Step-by-Step Instructions

1. Make the cinnamon sugar mixture. Combine the granulated sugar and cinnamon and stir. Set aside. We will roll the cookie dough balls in this mixture before baking.
2. Freeze the Nutella. Use a 1T-sized cookie scoop and scoop Nutella onto a wax paper-lined plate. Freeze for 10 minutes or until firm. 

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3. Cream together the wet ingredients. Cream the butter, brown sugar and granulated sugar in the bowl of a stand mixer on medium speed for 2 minutes. Then add the eggs and vanilla extract and mix. Use a rubber spatula to scrape down the sides of the bowl.
4. Add in the dry ingredients. Add the flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Mix to combine.

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5. Roll into dough balls. Portion the churro cookie dough into 1/4 cup balls. Create an indent in the center of each ball using a tablespoon-sized measuring spoon or your thumb. 
6. Fill the churro cookies with Nutella. Remove the frozen Nutella from the freezer and place 1 Nutella round in each indentation, then roll the dough around to completely cover the Nutella. Then roll in the cinnamon sugar mixture. 

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7. Bake. Place 6 cookie dough balls on a parchment paper-lined baking sheet. Press down gently on the cookie with the palm of your hand to create a very thick disk. Bake at 350°F for 11-13 minutes or until the edges and tops are set and the centers are no longer shiny. Remove the cookies from the oven and let them cool on the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Recipe Tips

Freeze the Nutella. This makes it easier to get a lot of Nutella packed into the centers of each cookie. If you don’t freeze the Nutella, it will seep out and you try rolling up the dough ball. 

Be sure to completely cover the frozen Nutella with the cookie dough so it stays encased while baking. 

Mix the cookie dough until just combined when adding in the dry ingredients. Over mixing at this stage can produce a tougher dough.

Don’t over bake or else the cookies won’t be soft. Pull the cookies out of the oven when the edges are set and the centers aren’t shiny anymore. The cookies will continue baking a bit from the residual heat from the baking sheet as they sit.

Make Ahead, Storing, and Freezing

Store these cookies at room temperature in an airtight container or Ziplock bag for 3-4 days or in the fridge for up to 7 days. 

To freeze, let the cookies cool completely before wrapping individually in plastic wrap then storing in an airtight container or Ziplock bag in the freezer for up to 2 months.

FAQs

More Crumbl Copycat Recipes

• Crumbl Cosmic Brownie Cookies
• Crumbl Mint Chip Ice Cream Cookies
• Crumbl Cookie Dough Cookies
• Crumbl Biscoff White Chip Cookies
• Crumbl Chocolate Chip Cookie Recipe